Today Tom brought home some gorgeous fresh asparagus from the market. I had already cooked a red curry and was planning a veggie stir fry so I decided to use the asparagus.
First I snapped the woody ends off the aparagus. To do this you just bend the asaparagus in half and it will snap off just where it starts to get woody. I used the ends to make stock and lightly steamed the rest. Then in sesame oil I fried some mushrooms and garlic and as they began to brown I added the asparagus, a slug of light soy sauce, some mushroom oyster sauce and a sprinkle of sesame seeds. I added a little water and stir fried the asparagus for a couple of minutes and served it with organic rice and my red curry.